getpdf     doi: 10.17113/ftb.56.04.18.5710

 

Development and Structural Behaviour of Soybean Gelato


Juliana Savio1orcid tiny, Daiane Preci1
orcid tiny, Murilo Castelle2orcid tiny, Alexandra Manzolli1orcid tiny, Ilizandra Aparecida Fernandes1orcid tiny, Alexander Junges1orcid tiny, Rosicler Colet1orcid tiny, Mercedes Carrão-Panizzi3orcid tiny, Cecilia Abirached4orcid tiny, Juliana Steffens1*orcid tiny and Eunice Valduga1orcid tiny   


1Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil, 99709-910
2Department of Food Engineering-Unochapecó, Avenida Senador Attílio Fontana, 591-E, Efapi, Chapecó, Brazil, 89809-900
3Brazilian Agricultural Research Corporation. Rodovia BR 285, Km 294, Passo Fundo, Brazil, 99050-970
4Department of Food Science and Technology, Facultad de Química, Universidad de la República, Av. General Flores 2124, Montevideo, Uruguay, 11800




Article history:
Received: 6 February 2018
Accepted: 24 October 2018

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Key words
:

gelato, soybean, viscosity, crystallinity, solubility, stability




Summary
:

The aim of this study is to elaborate and evaluate structural characteristics of soybean gelato by varying the content of soybean protein concentrate (2.95 to 17.05 %) and vegetable fat (7.95 to 22.05 %) using experimental design. The replacement of milk by hydrosoluble extract and soybean protein concentrate presented itself as an alternative to gelato production with unique characteristics, especially in terms of protein, solubility, viscosity, melting point, overrun and acceptability. The addition of up to 5 % (m/V) protein concentrate, 14 % (by volume) soybean hydrosoluble extract, and 15 % (by mass) vegetable fat to gelato formulations resulted in better structural characteristics, with viscosity ranging from 0.45–0.70 Pa∙s at 10 °C, a non-Newtonian behaviour and protein stability (total protein content 8.44 % and solubility 41 %). Soybean gelato structural analysis using X-ray diffraction revealed 15° and 35° diffraction angles at 2Θ, characterizing the crystalline part of the product. The thermal analyses showed four bands of mass loss in the temperature range of 40–600 °C, characterizing loss of moisture, decomposition of the soy protein and the fat/emulsifier of the formulations. Thus, the soybean gelato is an innovative product, lactose and milk protein-free with outstanding characteristics for the general public, mainly, for the populations with intolerance to such components.



*Corresponding author:  tel3  +555435209000
                                           fax2  +555435209090
                                            email3  julisteffens@uricer.edu.br

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